Eggnog cream cake

Ingredients for 12 servings:

• 100 g butter
• 100 g sugar
• 2 eggs
• 100 g flour
• 1 pinch of salt
• 1 tsp baking powder
• 1 jar berries (gooseberries)
• 1 pkt. gelatin
• 1 pkt. pudding powder, vanilla
• 500 ml milk
• 50 g sugar
• 250 ml eggnog (or less eggnog + milk)
• 250 ml cream, whipped

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Dough: Make a sponge mixture. Fill a springform pan with an upside-down base and smooth the surface. Arrange the drained gooseberries on top. Bake: 175-200°C / Gas Mark 3-4 for 25-30 minutes. Cream: Mix the gelatin with 3 tablespoons of cold water and let it swell for 10 minutes. Cook the pudding with the milk and sugar. Dissolve the gelatin in a little hot pudding, then stir into the remaining pudding. Let it cool slightly, then stir in the egg liqueur or egg liqueur milk when the mixture thickens. Finally, fold in the cream. Spread the cream over the base and let it set in the refrigerator overnight. Decorate with brittle.